A hearty, multi-cultural-spiced purée of sweet potato soup with tomatoes, onion, garlic, bell pepper, garbanzo beans, turmeric, basil, cinnamon, cayenne, soy sauce and lemon juice.

Sweet Potato Country Soup

2 tablespoons olive oil
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh sweet potatoes; washed and cubed
1 quart (4 cups) chicken broth
1 bay leaf
1 teaspoon paprika
1/2 teaspoon ground turmeric
1 teaspoon dried basil leaves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 cup peeled. seeded and chopped tomatoes or 1 (14.5-ounce) can diced tomatoes, drained
3/4 cup chopped green bell peppers
2 cups cooked or canned garbanzo beans

1 1/2 tablespoons soy sauce
2 tablespoons fresh lemon juice
Freshly grated Parmesan cheese, for garnish

1. In a large pot, heat oil; saute onion and garlic for 5 minutes.
2. Add garlic, sweet potatoes, chicken broth and spices. Bring to boil; cover and simmer 15 minutes.
3. Stir in tomatoes, green pepper and garbanzo beans; simmer 15 minutes longer.
4. Carefully, in small batches, turn into container for food processor or blender and process until smooth.
5. Return to pot and stir in soy sauce and lemon juice; heat through.
6. Top individual servings with Parmesan cheese.

Makes 4 to 6 servings.